Lumbardy Tart

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Lumbardy Tart

During the Middle Ages, white and green beets were grown for their stalks and leaves which were used as potherbs. During the Renaissance, the red or Roman beet (beetroot) became popular, and the root was used rather than the greens.

Original recipe:
Take beets, chop them small, and to them put grated bread and cheese, and mingle them wel in the chopping. Take a few corrans, and a dishe of sweet butter, and melt it. Then stir al these in the butter, together with three yolkes of egges, sinamon, ginger, and sugar, and make your tart as large as you will, and fill it with the stuffe, bake it, and serve it in.
The Good Huswives Handmaid

The modern version:

8 inch unbaked pie pastry shell
4 c peeled, diced beets (4-5 medium beets)
2 tbsp bread crumbs
2 tbsp melted butter
2 tbsp currants
3 egg yolks, beaten
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 lb mild cheese (i.e. Emmenthaler, Monterey Jack), grated
1 1/2 tsp finely minced fresh ginger

Bake pie shell at 425 F for 10 minutes. Let cool.

In a bowl, combine beets with remaining ingredients and mix well to distribute evenly. Place filling in pie shell. Cover tightly with aluminum foil. Bake at 375 F about 1 1/2 hours, or until beets are tender and can be easily pierced with a fork. Serve warm.

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